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Ingredientes
- 1/4 c. butter
- 1/4 c. flour
- 1 c. half & half
- 3 c. chicken broth
- 2 c. Velveeta cheese, cubed
- 1 1/2 c. cooked, diced chicken
- 1 c. cooked egg noodles
Direcciones
- In a 3 qt saucepan, heat butter. Stir in flour. Cook over low heat, stirring constantly, till smooth and bubbly (1 minute). Stir in lowfat milk and chicken broth. Continue cooking over medium heat, stirring occasionally till mix thickens and comes to a boil (15 to 20 min). Boil 1 minute. Stir in remaining ingredients. Continue cooking, stirring occasionally, till cheese is melted and soup is heated through. 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 10 servings | |
| Calories 298 | |
| Calories from Fat 194 | 65% |
| Total Fat 21.7g | 27% |
| Saturated Fat 12.57g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 882mg | 37% |
| Potassium 306mg | 9% |
| Total Carbs 11.06g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 3.95g | 3% |
| Protein 14.54g | 23% |
